Give melt-in-your-mouth tenderloin an added jolt of flavor with this espresso and coriander-rubbed version from Dennis The Prescott.
1 (4 lb) whole beef tenderloin, room temperature
2 Tablespoon olive oil
2 Tablespoon ground espresso
1 Tablespoon brown sugar
1 1/2 Teaspoon ground coriander
1/4 Teaspoon ground cayenne pepper
1/2 Teaspoon garlic powder
1/2 Teaspoon sea salt and freshly ground black pepper
1 Tablespoon grated lemon zest
1 Teaspoon finely diced chives
1 (4 lb) whole beef tenderloin, room temperature
2 Tablespoon ground espresso
1 Tablespoon brown sugar
1 1/2 Teaspoon ground coriander
1/4 Teaspoon ground cayenne pepper
1/2 Teaspoon garlic powder
1/2 Teaspoon sea salt and freshly ground black pepper
1 Tablespoon grated lemon zest
1 Teaspoon finely diced chives
2 Tablespoon olive oil
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